Ingredients

• Olive Oil x 2 tbsp

• Onions, finely chopped x 2

• Garlic Cloves x 3

• Rosemary, finely chopped x 2 tbsp

• Fresh thyme leaves x 2 tbsp

• Smoked paprika x 3 tsp

• Pumpkin, peeled, deseeded and chopped into chunks x 1kg

• Vegetable or chicken stock x 800ml

• Double cream x 100ml

Method

• • Heat 2 tbsp olive oil in a large pan, gently cook onions until soft. Adding rosemary, thyme, garlic, and a pinch of salt. Cooking until fragrant.

  • Add the pumpkin to the pan and cook for a further 8-10 mins, occasionally stirring. The pumpkin will soften and turn golden

  • Pour in 800ml vegetable or chicken stock, add a touch of salt and pepper for flavour. Bring to the boil, then simmer for 10 mins until the squash is very soft.

  • Add in 100ml double cream and bring back to the boil. Then blitz until smooth.